date-sweetened double chocolate cupcakes

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like most cupcakes with

no oil or sugar, these

are best on day two

source, 12 servings, 220 calories

2 c pitted medjool dates, 2 c water, 2/3 c cocoa, 2 T powder, 2 t vanilla, pinch salt, 2 c flour, 1/2 c unsweetened almond milk; frosting: 2 c pitted medjool dates, 1 – 1 2/3 c unsweetened almond milk, 1 c unsweetened almond butter, 1/2 c cocoa, pinch salt

blender, adding water only if frequent stirring doesn’t allow batter to blend smooth, use silpat, 350 F, 25 minutes, cool completely; frosting: blender, same method, starting with 1 c milk, chill frosting if necessary

banana muffins with apple-almond frosting

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the dog comes inside

follow behind his wet feet

with a fresh towel

source, 12 servings, 125 calories

2 c white whole wheat flour, 1 t soda, 2 t cinnamon, 3 (4 oz-size) containers gerber bananas, 1 c unsweetened almond milk, 2 T ground flax, 1 T lemon juice, 2 t vanilla; frosting: 1/2 c almond butter, 1/2 c unsweetened applesauce

mix, use silpat, 350 F, 25 minutes, cool and frost

chocolate and vanilla chocolate chip cookies

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chocolate dough mixed with

vanilla dough with chocolate

chips in both of them

24 servings

2 c flour, 1 c sugar, 1 t soda, 1 t salt, 2 T ground flax, 1 t vanilla, 2 T canola oil, 3/4 c almond milk, 1 c chocolate chips, 1/4 c cocoa

mix everything except cocoa, divide, mix cocoa into half, drop spoon-fulls of each half right next to each other on parchment, 350 F, 12 minutes

after-thanksgiving squash bake

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after vegetables

mixed with butter and salt– just

rainbow vegetables

6 servings

olive oil, vegetable bouillon paste, 1 can diced tomatoes; unpeeled delicata squash, unpeeled potatoes, onion, sliced thin; 1 can artichoke heart quarters, drained; black pepper, Italian seasoning, dried minced garlic

generously coat the bottom of a cast-iron pan with oil, then a layer of bouillon, pour in tomatoes and their juice, layer veggies, then artichokes, sprinkle with pepper, garlic, Italian seasoning; bake 425 F until vegetables are tender and top is browning, tent with foil if needed, serve with parm and red pepper flakes

gingerbread cookies

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lemon frosting or

vanilla, chocolate chips or

plain, dipped in coffee

previous version, 24 servings, 180 calories unfrosted

3 c white whole wheat flour, 2 t ginger, 2 t cinnamon, 1 t salt, 1/2 t black pepper, 1/2 t soda, 1/2 t powder, 1/2 c canola oil, 1/2 c molasses, 1/2 c brown sugar, 2 T ground flax, 1/2 c warm water, 1 c mini chocolate chips, icing: powdered sugar, lemon juice, lemon zest; or powdered sugar, vanilla, water, cocoa (optional)

mix in a stand mixer until a ball forms, roll out on wax paper, cut out and bake on parchment, 350 F until tops are firm, cool, frost

no-bake chocolate pie

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summer is over

many open sleeves of grahams

from past campfires

source

1 stick melted butter, 1 sleeve grahams, 2 T sugar processed in the food processor and pressed into the bottom of a pie dish; 1 c warm milk, 1 c sugar, 3 T flour, 1 T cocoa, 3 yolks lightly beaten, 2 T butter, 1/2 t vanilla, 1/4 t salt; fresh whipped cream made with vanilla extract and sugar

in a pan, combine the sugar, flour, cocoa, milk, yolks; cook 5 minutes or until thick, remove from heat and add butter, vanilla, salt; chill in crust, top with whipped cream and cocoa